Nectaron® Hops: Profile & Substitutions

Description

Nectaron® was developed by New Zealand's Plant & Food Research. The triploid hop that is a sister of Waimea™.

Based on the bio makeup of Nectaron®, it creates a different profile when used with American and English yeast. Best used late and for dry hopping.

Nectaron® is named by putting together "Nectar of the Gods and Ron Beaston, the principle scientist at Plant and Food Research.

At A Glance

Profile Intense tropical fruit and citrus aroma. Tropical fruit is pineapple and passion fruit while the citrus is grapefruit. Peach.
Purpose Aroma
Alpha Acid 10.5 - 11.5%
Beer Styles India Pale Ale, North East India Pale Ale, Pale Ale

General Information

Country New Zealand
Alias Hort 4337

Brewing Chemistry (Acids & Oils)

Alpha Acid 10.5 - 11.5%
Beta Acid 4.5 - 5.0%
Cohumulone 26.0 - 28.0%
Total Oil 1.7 ml/100g
Myrcene 60.0%
Humulene 16.0%
Caryophyllene 4.5%
Farnesene 0.2%

Discovery Tags

Flavor/Aroma
Citrus Grapefruit Passionfruit Peach Pineapple Tropical Fruit
Variety Name
Waimea
Beer Style
Hazy India Pale Ale India Pale Ale Pale Ale
Usage
Aroma
Origin
New Zealand
Breeding/Supplier
Plant & Food Research
Last Updated
  • 2021-09-13 19:22:23
Source(s)

Hops Catalog

Navigating This Profile
  • The Stats: Use the Purpose and Alpha % to understand the hop's bitterness and aromatic strength.
  • Discovery Tags: Scroll down to find clickable tags for Flavor, Origin, and Usage.
  • The Network: Click any tag (like #Citrus or #New Zealand) to instantly view every other hop in our catalog that shares that trait.
Discovery Tag Spotlight

  • #Stone-Fruit (Orchard Vibe)

    Saturday is for smooth sipping. From fuzzy peach to ripe apricot, these hops add a soft, rounded sweetness to the aroma of Pale Ales and Sours. Explore #Stone-Fruit Hops!
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Did you know?
  • Dwarf variety hops grow shorter in height than traditional varieties but, importantly, produce the same yield. This combination makes harvest easier.
Explanations
  • Storage: is based on the percentage of alpha acids remaining after 6 months at 20*F.
  • Oil composition percetages are based on the total percentage of oil in the hop. Example: 10 - 20% means that for the specific oil it is 10 - 20% of the overall oil make up.